Mini Egg Brownie Batter Energy Balls
These Mini Egg Brownie Batter Energy Balls are rich, fudgy, no-bake healthy snacks made with oats, cocoa, nut butter, and naturally sweetened with dates and maple syrup. Packed with chocolate flavor and crunchy mini eggs, they are perfect for quick snacks, meal prep, and kid-friendly treats.
Equipment
- mixing bowl
- spatula or spoon
- measuring cups and spoons
- zip bag for crushing mini eggs
- refrigerator
Ingredients
- 1 cup rolled oats
- 1/2 cup natural almond butter or peanut butter
- 3 tbsp unsweetened cocoa powder
- 3 tbsp honey or maple syrup
- 1/2 tsp pure vanilla extract
- 4 Medjool dates, pitted and finely chopped
- 1 pinch salt
- 1/2 cup mini eggs, roughly crushed
- 1-2 tbsp oat milk (if needed)
Instructions
- Place mini eggs in a zip bag and gently crush into chunky pieces. Set aside.
- In a large bowl, mix rolled oats, cocoa powder, and salt until evenly combined.
- Add nut butter, honey or maple syrup, vanilla extract, and chopped dates. Mix until a thick dough forms.
- Adjust consistency if needed by adding oat milk or extra oats until the mixture holds together.
- Fold in crushed mini eggs, reserving some for topping.
- Refrigerate the mixture for 15 minutes to firm up.
- Scoop and roll into balls using your hands or a scoop.
- Press extra mini egg pieces onto each ball for decoration.
- Chill again for 15 minutes before serving to set completely.
Notes
For a vegan version, use maple syrup and dairy-free chocolate candies. If the mixture is too dry, add oat milk gradually. Chill before rolling for best texture. Store in the fridge for up to 10 days or freeze for up to 3 months.